Recipe by faithirene
"A fun twist on traditional hummus using artichokes and white beans."
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chopped fresh basil
2 (15 ounce) cans
cannellini beans, drained (reserve juice)
1 (15 ounce) can
artichoke hearts, drained and quartered
This receipe is another reason to never buy store bought hummus again ! Very flavorful and easy to put together. I guess I didn't read the directions carefully because I just put everything together in the food processor and gave it a whirl .
I used juice from 1/2 lemon and didn't have tahini but I learned a long time agao that peanut butter is a good substitute for tahini. This recipe also seems like it will lend itself to additions i.e., roasted red peppers or sun dried tomoates. It will be on my list of "go to" appetizers !
Made it with garbanzo beans. was very good
Just made this for the first time ever, and it is WONDERFUL! Used the reserved leftover juice from the beans instead of water- I can't believe how flavorful it is! Thank you!
My name is Violet, and I am a hummus addict. Now that that's out of the way, this was great! My brother says it's the best hummus recipe yet (and I've made about fifty types - so many hummus variations, so little time). I only used 1 can of beans, 1 tsp dried basil, and 1/8 tsp salt, otherwise I kept everything else the same.
This is amazing! Only added one can of beans, used basil paste, and marinated artichoke hearts.
Very good recipe, used 5 cloves of garlic which was a bit overpowering, next time I would just stick to the three. It could also use another half can of artichoke hearts just for more of an artichoke flavor.
YUM and unique! I used chickpeas instead of white beans and peanut butter instead of tahini because that is what I had in my pantry. Definitely good, but looking forward to trying with original ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 19
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